Lentil Stew With Winter Vegetables

By Sunset
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2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 cup French green lentils

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 sprigs fresh thyme

2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)

1 bunch (about 5) baby golden or Chioggia beets, peeled (or 3 large beets, halved)

1 cup cubed butternut squash (1/2-in. cubes)

4 cups stemmed, chopped kale

1 bunch (about 5) baby carrots, trimmed and scrubbed

1/2 cup minced flat-leaf parsley

3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces)

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